r 20 MILLINERY F0R MOURNING. The Golan of Grler Worn In Different Ha Iloni The Perfect Balance Drape for Xiiree Summer Telia Bonnet and Toqnea or Strlklnc Effect. VWaiTTEX rOB THB DISPATCH. ! From time immemorial it has been the cus tom to mourn for the departed, and different customs are observed by different nations in different countries. Black, which expresses priva tion of :lifihV 'repre sents Amer ican andEn gish mourn JZoma. i n p, while in direct contrast is the while mourn ing color of China, expressive of hope. OtflPr tinea CvmKnlivtnr. frri.r eim cn-i.lef nr c&sionally worn by the old Trench Kings; yellow, the sear and yellow leaf, worn in Egypt and Bnrmah. In Brittany, widows A Xourning Turban. caps among the peasants are yellow. Pur ple and violet, to express royalty, is the mourning for Cardinals. Violet color is the mourning for Turkey. The Bokhara mourning is deep blue, the significance of which is rot known. For Persia, the pale brown is used representing withered leaves, and grayish brown earth is used in Abyssinia and Ethiopia. In olden times the people were wont to clothe themselves in sack cloth and ashes, in some of the barbaric countries the widow is burned at the death of her husband and in others they blacken their teeth and ab stain from food for a given length of time. At the present time, the royal family ot Germany is in mourning, likewise the royal families of Austria. Spain and Portugal. In materials lor dresses we have the nun's veiling, Henriettas, crapes, crepe-de-chine, cashmeres and pros grain and arm n re silks. And with the exception of the Henrietta, cash mere and armure silk, the same materials J. Mourning Bat. are used in fashionable milinery. Thesame certain styles and richness of design is be stowed on fine mourning as it is on the most dainty opera bonnet and, great care should be exercised in its selection. No lady can be said to be dressed in deep mourning un lets she adopts and wears for a given length of time the veil of crape, nun's veiling or crepe-de-chine. These should be two yards in length with a hem six or eight inches widest each end. For summer the veils of very wide Brussels net with crape hems are much af fected by fashionable women. There is a newstyle of draping these veils known as the "perfect balance drape," which will popularize these veils to a greater extent, and the change will be hailed with delight by the votaries of lashion. So curiously and wonderfully is this draped as to throw the weight of the veil on the shoulders, and by a deit movement of the right hand the wear er is enabled to draw the veil over the face without disarranging the veil. Small, close Thi TtlU fitting capote frames, plainly covered with nun's veiling and folds of the same or alter nating with gros grain silk on the brim are consideied most appropriate with veils. A beautiful mourning bonnet is of black crepe-de-chlne and dull jets. The irame is covered plain with two thicknesses of the crepe-de-chine and hand embroidered with jet. The Teil is three and one-half yards in length, with eight-inch hems at each end, and this is laid oyer the side crown in narrow folds, each end hanging down the back. The veil being of the 20-inch black crepe-de-chine the crown and brim are not covered with it and the bonnet is the light est produced and is admirably adapted to ladles that find the nun's veiling too heayy. Simplicity is desired and much sought after in fine mourning and a very simple and striking toque is plainly covered wfthgros grain silk and trimmed la a butterfly bow .KSt&Tt? JMSffiim Ur ZtgiXv YS MSsSmBBBr of bias silk five-eighths of s yard wide, laid in narrow folds and tied in the center. The ends are loosely drawn back over the crown and held in place with dull jet daggers. The mourning garnitures are wings, birds, jet and wide ribbons. Many frames are covered with crape and trimmed in folded pieces of the same material Oea Seaney, Parisian Han Milliner. RIVAL THESPIDER'S WEB. Mlrnclea of LoTelloeaa Ibe English T.ndv of Fanhlon Wears for Cndercnrmenia Items In the Tronssena of a Entnre Dacbem Rare Mlcht Robes. rCOBBESrOXDZXCX OP THX DISPATCH. 1 London, July 26. In nothing has there been such a radical and complete change of late as in the ideas of Englishwomen on the subject of undergarments. There are, in deed, plenty of British matrons who still consider it quite shocking and immoral to wear pretty underclothes, who still main tain that good stout linen and longclotb, withja bit of strong crochet trimming, is the only "wear" for a wile and mother. But the woman of fashion has changed all that her lingerie holds quite as important a place in her wardrobe as her dresses, re quires nearly as much thought and fancy expended upon it, and very often quite as much money. There is no end to the "ideas" and "novelties" in this line now, and the under garments in the trousseau of a fashionable London girl are iudeed lovely and wonder ful to behold. Here are some items which were included the other day in the trousseau of a young lady of aristocratic family, who married the young and wealthy heir of one of our great houses. It would take too long to describe all the marvels that were here prepared: Chemises made of the finest, al most transparent, white cambric, trimmed round the hem, as well as the neck and sleeves, with real Valenciennes, and a wide insertion of the same lace let in about three inches above the hem at the bottom, as well as round the neck and down the front, with numbers of tiny tucks in between running lengthwise on the body and across on the skirt of the chemise; chemises made of white cambric, spotted with tiny blue or pink or red flowers or round spots, and these edged with a very narrow torchon lace; others of pale pink or pale blue cambric and edged with the finest English embroidery, and many or cream-colored surah silk of the softest and lightest textuie possible and trimmed with cream lace of various kinds. DAINTINESS THE OBJECT. The combinations which are much worn again, now that everything must be "colant, colant, colant," that is, as tight-fitting as your skin, or tighter, are made of the same materials as the chemises, but tiny stripes are oftener used than spots or flowers in the colored cambrics. Large patterns should never be used on either of these dainty gar ments; they are not intime enough, and suggest the outer world. Daintiness cannot be carried too far in underclothing; fineness and delicacy of texture are essential; there must be nothing that is not soft and tender to the touch; nothing that does not suggest the most delicate and refined skin that even a crumpled rose leaf would hurt The nightgowns in the trousseau we are describing were perfect dreams of poetio daintiness cobwebs wonld seem coarse and clouds hard beside the exquisite delicacy of these wnndrons garments. Many of them were made oi the thinnest and finest silk in cream color, with ribbon let in at the collar and sleeves and in rows of lace insertion at intervals down the whole length ot the front and . long rows down the sleeves, which are loose, with a frill of lace around the edge, so as to fall back to the elbows easily it the arm iaraised. Blue and pink silks or cambrics are not used in the best trousseaux for nightgowns bnt there were here a dozen made of the most marvelously fine black surah silk, edeed with real black Chantilly lace, and a wide light insertion of the same lace running down each side of the front, which was buttoned the whole way down from the throat to the feet BLACK ISN'T TEKT POPULAR. These black silk underclothes are "quite French," bnt have not really caught ou with English ladies, and are still the excep tion among their pretty underclothes, and admitted more to show that they are "know ing" in French fashions than because they really like to wear them. Nevertheless, a thin, very soft black silk night chemise, trimmed with narrow black lace, is no un becoming garment, and English wives are beginning to find out that it is not alto gether unwise to cultivate the habit of wear ing pretty and fascinating things at all times, at home as well as abroad. There is nothing so flattering to a husband as to see that his wife cares to look pretty for him and him alone, and this is perhaps the best reason for all the pretty, fancy and wild ex travagance that is now being lavished on these airy nothings. After the lovely and fantastic night gar ments, chemises and combinations, we come to the corsets. Some of the grandes dames in Paris were very wroth with M. Paul Bourget because, in his famous novel of "Mensonges," he makes a famous lady talk of her black satin corset. Now, though black is very "chouette" for nightgowns, it is not admissible for corsets these must be white and only white no pink, or red, Hue or black, pure white bere and that of satin. Transparent net corsets may indeed be worn at the seaside or while yachting in very hot weather, but the great lady who "respects herseli" never admits anything but the neat white satin corset into her wardrobe when she is in town and in full dress. JIEASUEE TOE COMETS. Nor does any good dresser ever buy a corset ready made; she must be measured for it carefully, and would as soon thin 6 of wearing a ready-made dress as' a ready made corset; and in this she is wise, if she wants to set off her figure to the best advan tage. Figures, like laces, vary with each individual, and there is no such thing as a real fit without special measurement. This is a hard saying for women who are not wealthy. Before leaving this part of the subject I must mention the variety ot charming little vests that were to be worn underneath the corsets. Some for warm weather were made of perfect gossamer like spun silk; others for the colder months were of ribbed silk and fine wool mixed. They are made in delicate shades of pink, salmon, cream and blue and are so clinging as to add almost nothing to the slender forms they are meant to protect. They art made either with or without sleeves to suit morning and evening dress, and are generally low-necked, but can also be worn with high dresses. It is better not to have them much trimmed, as the lace would take . THE up more room under the corset, and nothing is so uglv as the lines of the corset showing through "a light dress bodice either across the back or the chest DREAMS IN "PETTICOATS. There is much variety as usual in the make of the petticoats, but one rule remains the same they should be hooked round the hips on to the corset, or have a very deep shaped waistband so as not to thicken the waist For out of doors the pretty short silk petticoats with pinked out flounces are great favorites the color ought to match the dress under which it is worn. Under tea gowns long petticoats of fine white cambrio or cream silk, heavily trimmed either with fine embroidery or lacearound the flounces, or innumerable rows of tucks with insertion let In between them at Intervals are also worn. Hothing is prettier than Valen ciennes lace lor these, but torchon is also very much worn and more durable. Long trained petticoats for the evening are also made of fine white cambric, silk not being used in lull evening dress. A great .Paris milliner often puts a long separate train under the train of the dress, which prevents the necessity of a long trained petticoat If the latter is worn it should be tied to the train of the dress in three places to prevent its being separated from the dress. The petticoats shonld be flounced all up the back, but only one flounce, and that not very full, should be put across the front. There are also some pretty things in pale tints of blue, zray and pink silk or cambric for indoor petticoats, but striped or dark colors are not possible. MIRACLES OF COMFORT. As for dressing gowns and dressing jack ets, they are so richly trimmed and so fasci nating that they are really more becoming than dresses, and a pretty woman never looks so bewitching as when she comes in to breakfast, fresh from her bath, arrayed in one of these miracles of softness and com fort The difference between a pretty morn ing gown and a tea gown is now very diffi cult to detect The morning gown rivals the tea gown both in color and make, but is perhaps somewhat less gorgeous and rich in material. For hot weather and for young women nothing looks fresher than a pure white robe de chambre well trimmed with the finest white embroidery or lace, and tied round the waist with pale pink or blue rib bons. For rather older ladies fine cashmere or soft silks, richly trimmed with handsome lace and long bows of ribbon, are always becoming and fashionable. The princess shape at the back still prevails, but in the front a thousand different drapings are used with the one rule at present, tnat the lines of the figure must be brought out and not hidden, and a very good rule it is, it the fig ure be good, Silhonta. PBETTx" WHITE HARDS. How New York's Fair tire Going Mad Over Sena Brnmmel's Bcamlcs. NswTorkW'orl-,! , Fashion has gone quite wild over the beau tiful white hands that Mr. Mansfield wears in the character of Beau Brummel. Letters and cards are pouring in on the talented ac tor begging for points. It keeps Manager Augustus Hartz inky fingered sending re plies, wbich are to this effect: Beak Madame: Mr. Mansfield desires me to tell you that bis beautiful white hands aro the result of white powder, cherry rouge and footlight, and to add that you would perhaps be disappointed could you see them in hard daylight. There is no mistaking the stage beauty of these useful and graceful members. From the orchestra they are as white and as soft as marshmallow drops; the finger tips curl back and reflrct the delicate pink of the coral-like nail.. "When belore the toilet table he raises them overhead and shakes them in the air until all the redness runs down, a great "Oh" of admiration is heard. And they are beautiful, there, is no mis take about it But girls, dear, don't be foolish, don't waste your postage. In private the beauti ful white bauds are big, strong, brown paws, just exactly like the dear, helping, generous bands or your husband or brother. They are buckled to a pair oi ironlike wrists, or namented with a couple of scars won in those stirring days when the actor loved a dog and a baseball as he has never loved anvthing human or inanimate since. The nails are beautifully kept, but in a manly way, not a trace of cheery rouge or mani cure powder being visible. Of all the display of hands that have been seen above the footlights of late, the Beau's are certainly the whitest and most beauti ful. Young Salvini never succeeded in getting his a good color, and Margaret Mather complained bitterlv of their condi tion. Even the peerless Pattl has cried be cause her little hands looked so awful. She has tried everything but white lead, but do what she will they always have the appear ance of being painted white. Emma Abbott's small plump hands gave her more trouble than her wig, and she was obliged to lave them in glycerine and then run them into a box of powder just before going on the stage. It was always under stood by her tenor that every caressing touch of her oily palm meant a big grease spot ou his lapel or coat sleeve that the cleaner would charge SO cents to remove. HE PUT HEB TO FLIGHT. An Inqnlsltlre Tonnaster'a Attack on a Fine LndT's Gorgeous Hat NewyorkHerald.1 Her hat was a regular stunner, and no mistake. It looked something like a minia ture tropical garden, but nature never pro duced anything half so gorgeous. A couple of artificial butterflies, whose wings "pre sented a dazzling assortment of colors, were poised upon invisible wires over two imita tion orchids. They were obviously designed to supply the crowning touch of realism. When she entered the "L" car she knew that that hat would create a sensation. There were plenty of .vacant seats around, but she walked nearly the whole length ot the car before taking one, and when she sat down it was with the proud consciousness that all eyes were fixed upon her or rather upon her hat But nobody stared at that hat half as hard as a bright, chubby little youngster, who was sitting alongside of his mother, right opposite the owner of the triumph of mil linery. "Ob, mamma, mamma I" exclaimed the little fellow, gleefully, "I see two butterflies on that ladv's h .t" "Hush, hush, Willie," said the mother; "yon mustn't make remarks." But Willie was at thatage when the mind refuses to be satisfied with dogmatic asser tions and demands reasons. "Did she stickpins through them and kill them7" "Hush no; they are made up butter flies." Willie meditated upon this for a minute and then.to the intense delight of everybody within earshot, excepting, ot course, his mother and the proprietor of the wondrous hat, he broke out afresh. "Did you ever see any live butterflies like those butterflies, mamma. I never did." "Do be quiet; don'task foolish questions." But Willie was not to be suppressed in that fashion. "Mamma, why is'it that other ladies don't put butterflies in their,hats?" "I don't know. . DcJbe quiet" "Mamma, if you put butterflies on your hat would you -put butterflies on your hat like that?" By this time the snicker had developed into'au andible titter and threatened to be come a downright laugh soon. The conductor suddenly opened the door and shouted out something that sounded like "Drenthenth street!" Whatever the street might be it seemed suddenly to occur to the proprietor of the hat that it was the street she wanted and she rushed precipitately out of the car. Another Fair Adventuress. Inspired by the attentions showered upon the Cossack officer, Pesbkoff, who rode Irom Vladivostok to St Petersburg, Miss Linbaoovska. a young woman oi the Bus. sian capital, ha decided to ride from that city to Odessa. She is well known as one of the besthoriewomen in Bt Petersburg, 1 PITTSBURG DISPATCH,' FOOD FOR THE BRAIN. Preparation of Fish in Dishe3 That Delight the Epicures. MORE USED IMAfiD EVERY YEAR. Eome of Jx&ak Walton's Keelpes and Enter taining Observations, KLLICE SERENA'S COOKING LETTER IWKITTXH TO TOT DISPATCH.! Fish always have been and always will be of necessity a very important element in the world's food supply. .Economists say that the quantity of fish used by inland peo ple is increasing in an unprecedented ratio. But, as the shepherd in that delightful English classic, "The Noctes Ambrosiante" of Christopher North says, "Were every eatable land animal extinct, the human race could dine and ,oaP ont of the ocean till a' eternity." While at this day it is the one essential article of food of those rude people who live by the shores of the Northern oceans and along the larger streams, there are unmis takable evidences that it was the chief food likewise (of the progenitors of our English ancestors known variously as Danes, Jut-lander-Saxons, or Britons "lords of the Itles," or pirates whichever is most conve nient to call them. The bones and shell ot fishes are found among the kitchen remains of the lake dwellers and in the mounds of the Norsemen people who have left no other trace. The saying "a nice kettle of fish" which is frequently used by illiterate English-speaking people, and used because it is a part of our vernacular language, is traceable to the ancient Saxons. The say ing, as such proverbial ones usually are,can be used as a figure of speech in many effective ways, and with variable shades of mean ing. ' THE ANGLERS' DELIGHT. It is not surprising that some persons be come enthusiastic over the art of angling; especially' is this so when they can have their "catch" cooked just after it has been brought from the water. It is no wonder that such books as "The Complete Angler," by Izaak Walton, and the "Noctes," bv Prof. Wilson, to which we have just al luded, should retain such a hold on the better nature of the reading public as they do. They are redolent of the flavor of the woods and stream, of the heather and of the sunrise. "Old Izaak," as he is lovingly called by bis disciples, traced angling back to the books of Job and Amos, in both oi which fishhooks are mentioned, and when be gave direction for preparing any kind of fish he usually finished the recipe with a benediction. He contemplates with the sat isfaction of a churchman that fish was the chief diet of the Jewish Commonwealth, and that of the Twelve Apostles at least four were fishermen, and that these four bad always the priority of mention in the gos pels. Fresh fish are universally esteemed a wholesome food, and they are recommended by scientific people who aver that very nu tritive and life-sustaining elements enter into and form constituent parts of them; that these phosphatio elements, as they are chemically called, are essential to the nerv ous system and brain; and that thus it is a healthlul diet and one nourishing to that organ. But it would be quite a Mistake to suppose that fish however abundantly used could supply tne place oi Drams, .never theless it would seem that this fallacy took possession of a certain Bostonian, who had heard that Prof. Agas9iz, of Cambridge, who knew eo much about fishes, advocated the use of them as a food with the object in dicated. If the report is correct this seeker-after-wisdom asked the piofessor how much fish an ordinary person ought to eat to de velop bis intellectuality, and the gruff old Swiss, looking over his glasses, replied "about a whale." HOW TO BUT FISH. The fish subject is such an exhaustless one that I shall attempt to give only the most important-Points in selecting them and the best methods of cooking them. In buy ing fish observe that the scales are shining, the -fins stiff, the odor abont them untainted, the gills red, the eyes full and bright and the flesh firm and white. Fish are con sidered in prime condition just belore the spawning period, and such fish as shad, mackerel and smelt should " rightfully be used only when filled with roe. Directly after the spawning season is over they are regarded as unwholesome and really in jurious. When they are taken from the water they should be cleaned as soon as pos sible. The scales are eaBily removed if the 'fish be plunged for an instant in hot water. They should be well drawn and sparingly sponged with cold water, unless their habitat, or natural place of abode, has been at the bottom of lakes and rivers, in which case the muddy taste is overcome by soak ing them for an hour or two in cold salt water. Old Isaac has observed "that lying long in water and washing the blood out of any fish, after they are drawn, abates much of their sweetness." Fish mav be either broiled, boiled, baked or fried. They ahold cook slowly, and they are done when the flesh separates readily from the bone. The least pinkish tint in the flakes is an indication that they are un done. TO BB0IL FISH. BUt the fish open on the back or In the front Clean it and place on a greased grid-iron over a hot fire. .Turn frequently until done. Put on a hot platter, spread with butter, and season with salt and pepper. TO BOIL FISH. In boiling a fish do not cut off the head or tail, bnt remove the fins with a sharp knife or clip with scissors; wrap the whole fish in a cloth wrung ont of boiling water and well dredged with flour. Tie with tape, cover with salted water neither too hot nor too cold, if the fish is thin skinned. Hot water breaks tho skin and cold water ex tracts the juices. Thick-skinned fish may be planged into boiling water and slowly sim mered. In no instance should the water boil rapidly. . Allow ten inmates to the pound. Lemon juice or vinegar added to the water improves the flavor ot the fish and renders the flesh white and firm. TO BASE FISH. Clean the fish and wipe the inside dry. Fill with stuffing, sew up the edges, place on a meat rack In dripping pan, with a small quantity o hot water. Melt one tablespoonful of butter, pour over the top, then sprinkle lightly with salt and pepper and lay over It a few thin strips of salt pork. Bake In a hot oven, and baste frequently. Serve with the gravy from the pan ponied over it, and some pnngent sauce. In baking fish the bead and tall should not be removed. A large fish should bake from an hour to an hour and a quarter. TO FBT FISH. Fish may be fried in several ways; by season ing with alt and pepper, by dredging with flour and plunging into hot lard; by dipping in egg batter and rolling in cracker meal or bread crumbs sr by covering with cornmeal and fry ing in hot drippings with a slice or two of silt pork. STUPJTNQ FOB BOILED OB BAKES FISH. To one quart of grated bread crumbs, add a thle?ooiiful of minced parsler. a tablesnoon. fnlof minced onion, fried; a tablespoonful of butter, cut in small bits; a thin slice of salt pot, cnoppeu very ""i amuoyuwuereasage, a pinch of cayenne, black pepper and salt to Stuffing is not usually served with fish. It Is used to flavor the fish and to absorb the fishy taste., HOW TO COOK BOB. Select the roe from one or two fishes, wash In cold water, and then wrap in cheese cloth, separately. Boll for eight or ten minutes in salted water. Plunge Into cold water for a few minntes. Remove the cloths, cnt in rounds, split, or keep whole, season with salt and pepper, roll In ceg batter and cracker meal, try brown in hot lard. SAUCES FOB FISH.- Fish, when cooked, shonld be accom panied with a condiment of sauce. The jtfflcs of such sauce 1 to give a relish to the SUNDAY, AtTGTJST fish and render it appetizing. Fish pecul iarly require a pungent and piquant acces sory; for the body of the fish in cooking neoessarily becomes, even with constant basting, in need of it Melted butter is the foundation of all fish sauces. Anehovles, small fishes, the best of which are found in the Mediterranean, are much used for sauces, They can be obtained in cans or in bottles, and are thns available to us as they are to the Italians. Anchovy sauce was a favorite one with the epicures of old Borne. With little trouble you can prepare the sauce after the "high old Roman fashion." Their method was very informal. They simply bruised the anchovies and boiled them in olive oil. Bntter may be substituted for oil. The sauce of the anchovy may be reduced to "paste in wnicb form many preier it by dissolving the whole fish, including the bones, in vinegar. The high favor In which anchovy sauce stands arises from its peculiar flavor, which is delicately bitter. "Timothy Tickler," one of that famous coierie whose conversations make up the subject matter of the "Noctes," gives in his own language what he considers the best fish sauce; this irom a Scotch stand point: No fish sance equal to the following: Ketchup, mustard, cayenne pepper, bntter amalgamated on your plate, each man accord ing to bis own proportions. WHITE SAUCE. Put in a stew pan one cupfnl of milk, one celery head, a few shallots and some minced parsley. Boil carefully and strain into one cnpfol of drawn butter. CREAK SAUCE. Heat to the boiling point two teacupfuls of rich milk, and add to it one tablespoonfnl of corn starch wet with cold milk. When it begins to thicken stir in a largo tablespoonful oi butter and season with salt and pepper. EDO SAUCE. Boil fresh eggs for ten minntes. Peel and mince fine. Season with salt, black pepper, a pinch of cayenne and stir into melted butter. BUTTEB SAUCE. Bntter sance is much used for broiled fish. Mix together two tablespoonfnls of bntter, one tablespoonful of minced parsley, the juice of hall a lemon, salt and popper. DBAWN BUTTEB. Pnt into a stew, pan two tablespoonfnls of fresh bntter. When it begins to bubble sprinkle In two tablespoonfnls (rounded) of flour. Stir well and do not let it discolor. When the flour is thoroughly cooked add a half pint of hot water, or a half pint of cream. Remove from the fire and stir in a table spoonfnl of bntter cut in pieces. Add lemon juice or vinegar to taste. Season with salt and pepper. To plain drawn butter may also be added French capers, or hard-boiled eggs, minced. MUSrJBOOM SAUCE. Remove the stems, sprinkle with salt and take off the skin. Wash them and cut into small pieces. Put in a saucepan, cover with water and sim mer slowly till they are tender. Bub together bntter and flour. Stir this mixture into tho mushrooms and season with salt and pepper. COD FISH. The odor of salt codfish makes it unpleas ant to keep about the house. For this rea son it should be bought just asneededfor in small quantities. The best way to keep codfish, especially if it is to be used for balls, escaloping, etc., is to place it in glass jars, after shredding and freeing from bone. .Dampness injures codbsb, and too muoh heat renders it hard and insipid. In soak ing a salt fish, place it in a large crock, skin side up, so that the salt may not settle ou the meat side. Cover with plenty of cold water, add a little vinegar aud renew once or twice while soaking. Salt fish is usually soaked for 12 hours. IZAAK WALTON'S BECIPE FOB EEL. First wash him in water and Bait, then pull off his skin below his vent or navel, and not much further; having done that, draw him as clean as you can, but wash him not; then give him three or four scotches with a knife, and fill him and those scotches with sweet herbs, an anchovy and a little nutmeg grated or cut very small; and your herbs and anchovies must also be cut very small and mixed with good butter and salt. Having done this, then pull the skin over him all bnt his head, which sou are to cut off, to the end that you may tie bis skin abont that part where his bead grew: and it must be so tied as to keep all his moistnre within hi) skin; and having done this, tlo him with tape or packthread to a spit and roast him leisurely, and baste him with water and salt till bis skin breaks, and then with butter; and having roasted him enongh, let what he was filled with and what he drips be his sauce. ESCALOPES FISH. Boll two pounds of cod, either fresh or salt If fresh, add one tablespoonful of salt and one of vinegar to tho water in which It Is boiled. When done remove skin and bones and flake It very fine. Make a sauce of one pint of milk, a piece of butter the size of an egg, two tablespoonfnls of flour, a sprig of par-ley, a pinch of. cayenne and a half teaspoonful of salt. Tne sauce should be as thick as rich cream. Butter a pudding dish and pat in alternate layers of fish and sauce till the dish is nearly full; then cover with bread or cracker crumbs, and put bits of bntter over the top. Bake 25 minutes in a hot oven. FISH MAYONNAISE. Take the remains of cold fish, such as cod, haddock or salmon: flake into pieces not too small, and cover with a dressing made as fol lows: Mash potatoes while hot and beat till smooth. ' When cold mix with a well-beaten ege. and add gradually three tablespoonsfals of olive oil, one teaspoonful of mixed mustard, and a tablespoonfnl of vinegar. Season to taste. FISH BALLS. Pick to pieces cold-boiled codfish. Free from skin and bones. To one quart add a cupfnl of mashed pota toes a half cupful of drawn butter and a well beaten egg. Season with salt and pepper. Boll into shape with cracker meal, bread crumbs or flour. Fry brown in hot lard or drippings. Brain on a sieve; place for a few moments on white paper and then remove to a warm platter and serve at once. The week: following was addressed to me this Ellice Serena; Will you please tell me bow to can peas? a Reader. In canning peas, cover them with boiling water, cook until tender, drain off the water, season with salt and add one half teaspoon ful of tartaric acid. Can while steaming hot. Little green corn peas are not often canned successfully at home. Ellice Sebena. . LTJ2CUBY OF BBAZTL. It Consists of Pulverized Root! Mixed Up With Crashed Ants. New York Trlbu ne. "Talking of centipedes," said one of a party of travelers yesterday, "reminds me of a dish I ate once in Brazil. I went away up the Amazon one winter among the wretched Indians there, buying up raw rub ber. Several of us left the boat one day and made our way into the dense forest to see if could shoot any toucans. We got lost in short order, and wandered abont for a day and a night before we found the little creek in which our boat lay, and we were only brought back then by some Indians whom we met carrying rubber to the river to sell. We met them just as they were about to camp for the night, and as they promised to' show us the way out of the forest, we camped wuu mem. , "We had some tinned beef left and soma whisky, but as I had lived on tinned beef and fresh fiah for some time and was mighty tired of them both, I was looking about for a change of diet and was glad to see that the Indians had some native food with them. This consisted of some sort of grayish-white paste, that looked like a mixture of suet and 'grits.' I asked them what it was, but I could not understand what tbey said, and our interpreter had gone off for water. It did not taste at all bad, and the flavor was unlike anything I had ever eaten, so I had swallowed a bit of it about as big as your fist before the interpreter returned and told me that the dish was made of some sort of dried root, pulverized and mixed with the crushed bodies of white ants. "I did not eat any more." On the Bench, Washington Star. . Miss Thinleigh It Is inch horrid had form, don't yon know, to go bathing. Miss Plumpson (eyeing her critically) Yes, I should think it was. 8, 1890 MSW- CRADLES AND DOLLS That Amnse and Sometimes Torture the Babies of the World, MANUFACTURE OP FLAT HEADS. Golden Bed Bich With Diamonds Which a Dozen Sultans Slept. in LESSONS OP THE NATIONAL MDSEtJH tCOBBESPOSDEIICB OF TBI DISPATCH. Washington, August 2. NEW collection of dolls and cradles has been lately received at the National Museum a t Washington, W. W. Bockhill has brought i n some information as to the babie of the wilds of Thibet' Prof. Hitchcock will .shortly pnt forth a report de scribing babyhood among the Ainos or the long haired men of Northern Japan, and Mr. Niblack, ot the Navy, has brought from Alaska a number of dolls and cradles, showing how the little ones amuse themselves ou Behring Straits. The babies of all the world have their repre sentatives here, and I have spent several days this week among the cradles of more than half the globe. The most curious cradles are those of the flat-beaded Indians. They are of different shapes and sizes, and most of them are in tended for the carrying of the baby on the back. One is made much like a sugar trough or a small canoe. In this the wood Htad-Flatttning Cradles. is scooped out until there is a hole just big enough to admit the body of the child. The top of the hole is a little higher than the re mainder, and it is upon this that the child's bead must rest. As it lies there its head comes just a trifle above the edge of the wood, and a board swung on pivots falls down from the head of the cradle and presses against the child's forehead. FOBCES IT OUT OF SHAPE. A spring is attached to this hoard and this spring is elastic so that a steady pressure is produced against the head of the child. This continuous pressure forces the child's head out of shape and makes it produce its tribe's idea of beauty which is that the face from the nose to the crown of the head shonld go buck in a straight line. The baby is put into this cradle as soon as it is born, and it is kept in it for eight weeks. The cradle has a strap fastened to its back and its mother carries both cradle and baby around with her, resting the burden upon her shoulders and passing the straps around her head. It is onlv the strongest babies who can stand such, treatment, and many a little flat-head baby dies in its cradle. When it does so the cradle becomes its coffin, and it is laid in it on the waterof some pool, which from that time becomes sacred. The wash ing of these babies is always done with cold water, and the mother performs the opera tion in the same way that the Chinese laundryman dampens his clothes. She fills her mouth with water, holds it there a moment, and then squirts it out in a spray over the child. ' Among some of the Indians babies are bathed as soon as they are born in cold water, and the Alaskan baby gets a sea bath everyday. A number of the tribes of the islands of the Peo'fio flatten the heads, and the natives ot Sumatra flatten their babies' noses as well. They pull out the ears of the babies to make them stand at an angle with the head, and in the Caro lina Islands it is said that the little girl babies have their nostrils pressed ont in order to make them beautiful. BABIES CARRYING BABIES. Europe and America seem to be tho lands of cradles. The Secretary of the Japanese Legation says that no cradles or any kind are used in Japan, and the Japanese baby is never bandaged. It is wrapped loosely in a cloth of some kind, and placed on a The Siberian Baby Jumper. soft mattress on the floor. The little Jap anese boy or girl has to take care of the baby of the familv, and when bpt a few month!) old these babies are strapped tothe backs of their brothers or sisters, and it is not uncommon in Japan to see a little 4-year-old boy tottering along with a baby on his back. As soon as the baby is old enongh to walk it is put in training for the next arrival. A doll is fastened to its back, and the weight of this is increased from day to day until its shoulders become so strong at the age of 3 or four years that it can carry a baby. One of the most valuable articles in the Treasury of the Snltan of Turkey is a gold cradle studdsd with diamonds. It is kept under guard in Constantinople, and in it a dozen Sultans have been rocked. The Turks are fond of their children, and they have a curious wav of fastening them in the cradles. The baby lies on its back with its arms straight down by its side, its legs fastened down and its toes tnrned in. It is placed npon a hard mattress, and it is left in the cradle for five or six hours' at a time. Its mother gives it opium in case it is restless, and it has a stick of sugar candy to suck between meals. WEAPPED LIKE A inJMHT. There are several hundred kinds of Indian cradle in the National Museum. Many of these aro in the shape oi papoose bags and J the Esquimaux pnt the infant as soon as it is born on a layer of moss in a bag made of leather and lined with hair skin. The bag is then laced up. It fastens the body of the child so that it cannot move and makes it look like an Egyptian mummy. Another class of the Esquimaux puts the child in a bag and wraps it up so that It looks like a cocoon. They do not wash it nor give it anything to eat nntil three days after it is born, and it is never given any water to drink until it is old enough to help itself. The Indians of Northern California make a very pretty basket cradle. It is shaped like a slipper, with a square toe, and it looks as soft and pretty as any baby basket you have ever seen. There is a Modoc cradle here which is also of willow work. It is as round as a telegraph pole and the little baby is wrapped around like a mummy and stnek in it He sleeps standing and his head is often tied back with a bandage. This gives him a flat head. CABBYING THE BABIES. There are a number of illustrations in the Museum as to how women carry their babies. All of the Indians cart them around ZA flat-Head Beauty Lint. upon their backs, and this seems to be the method of more than half the world. The Gipsies carry their babies in the packs in which they carry their goods, and the Chinese boatwoman has her baby strapped upon her back, and it bobs up and down as she scnlls over the water. The Japanese woman ties her baby to her with a string. It has no support for its head, and this bobs up and down under the rays ot the hot sun. The African woman carrries her baby in a part of her dress, and Mr. Bockhill, the Thibet explorer, tells me that the people of that country put their babies into the bag formed by making the dress full in front and thus carry them next to their skin. In Siam the babies are carried on the shoulders or hips of the mother and it is not an uncommon thing to see a child a couple of years old sitting astride of its father's shoulder smoking a cigarette. The babies of the California peninsula are cradled in turtle shells and they go to sleep by the rocking of this quite as well as our babies do. One of the curious things in cradles shown in the National Museum is the Siberian baby jumper. It is a sort of a skin basket, wbich is furnished with springs at each corner, and which is tied by these to an elastic pole set in the walls of the cabin. As the baby moves back and forth this pole dances upaud down and its mother thus gives it a ride with little labor. DOLLS OF THE WOULD. Yery near some of thesecradle cases of the National Museum are hundreds of dolls, and I see that the children of all the world are alike in their love for toyi. Borne of the finest dolls come from Alaska, and nearly every tribe has its different kind of doll. Many of them are carved from ivory, and Dollt of tilt Esquimaux. they are made to represent the people who make them. The doll of the fiat-headed In dian has a flat head, and one from Southern Alaska will have a bole through its lower lip with an ivorv pin in it to represent the custom of the ladies of Alaska, who pierce their lips in this way. These dolls of the Indians ore of both sexes, and not a few of them are tattooed. One oi the Alaskan dolls has a ring in his nose, on which are strung red, white and blue beads, and other dolls are made of straw or grasses. The prettiest doll in the world, perhaps, is the Japanese doll, and from the doll you can studv the customs of the country. The little bunches of hair on the different parts of a Japanese doll's head enable us to tell just how old it is, and you can tell a Jap anesechild's age by Its hair. Some of the babies have their heads entirely shaved with the exception of two little wisps of hair under the ears. These are verv vouncr babies. After they grow a few months old a ring of hair is allowed to remain about the crown, and so they keep on adding until the whole of the head is covered. The collection of toys in the National Museum constantly increases, and the lesson that is ever before von in going through its wonders is that the Indians and the Chinese, the Siamese and the Egyptians, the African and the South American are much the same as we are. Miss Gbundst, Jb. A WOMAN BTJIX-FIGHIEB. The Sex Das Pressed Into Another Field of Usefnlnesi With Saccein. Newcastle, Eng., Chronicle. The heroine of the hour jest now in Lis bon is a German girl, Fraulein Johanna Maestrick. Fraulein Maestrick was born near Berlin, bnt went with her parents as a child to Portugal. When she was 17 an impressario, struck with ber size and her beauty offered to train her as a female bull fighter. The agent sent his pupil, who is not yet 20, to compete at the show of Female Beauty, which took place this spring at Lisbon, where she carried off the first prize. The advertisement proved an excellent one, lor ever since tne impressario has been bom barded with letters from all classes, wish ing to know when the beautiful "torera" is to make ber debut She has not yet appeared in an arena, but last week she came ont in a trial fight at Oporto. A huge crowd collected to see the unusual sight The young lady quickly laid two bulls iu the saud, and rode offiol lowed by a bancTof music, and thunders of applause. Crowds, of people collected be fore the windows of the hotel, at wbich the "torera" was staying, and far into the night she was obliged to appear on the balcony in response to their call lor her. Lingered la the Hall. Old Gentleman That young man who calls on yon is "rather slow of speech, isn't he, Clara? Clara Why. not a bit "What makes you think so? ' Old Gentleman I noticed Jast night that it took htm abont 45 minutes to say good night when he went to the door to go. A TOT BABY'S STOET. Scenes in the Far-Off land Where Children Help Make Dolls. SAD DEATH OF LITTLE COHBAD. Day by Day He and His Widowed Mother Toiled Their Lives Away. THE TISIT OP THE ANGEL OP DEATH rWETTTEX IOH THE DISPATCH. A day or two ago I returned from a sec ond trip which I had made into the land of toys and dolls, bringing with me, on this occasion, a most beautiful doll which I in tended to bestow as a present on a dear little friend of mine. I lifted it carefully out of the packing case and gazed upon it several times from all directions; it was certainly very pretty. As I thus examined if, I observed a spot on the neck, which had nntil now escaped my notice. "A drop of water must have fallen upon the wax," I said, "for the luster has disap peared." Somewhat' vexed, I laid the doll on the table, leaned back in my easy chair, and wearied by my journey aud unpacking soon fell asleep. Suddenly I started up, there stood the doll gazing into my face with a most intelligent expression, and to my increasing amazement began to speak quite plainly. "Shonld you like to hear how I received that spot?" she asked. Iudeed I should," I replied. "You have seen" she answered, "the coun try in which we dolls grow, but perhaps yoa do not know how poor the people are who live in that mountainous place. They do not own a foot of laud or the smallest dwel ling in the valley or on the mountain top. Their only way to earn money is by work ing for the toy-manufacturer, and the pay is so small that, after buying flour and meal, scarcely a cent remains for clothing. Some of the workmen make the heads, some the arms and legs, and even the children learn to asist" A LITE OH HARDSHIP. "Tes, I have seem them do it," I said, in terrupting the small narrator. "Little children, scarcely 3 years old, sit in front of the open door and with blunt knives scrape the small pieces smooth. Poor little creat ures, they look so dirty and miserable!" "That is very natural." continued the doll. "I have heard many a wild, despair ing word within those narrow rooms. I was so happy when I had been completed and left the wicked man who beat his little children because their fingers did not work quickly enough. I was carried with many other bisque, wax and wooden dolls to a poor woman who made our little skirts and frocks and trimmed our bonnets and hats. In the same barely furnished room with herself sat her son, a delicate boy about 15 years old. This scanty way of living was much harder forthem to bear than for others, for they had not always been accustomed to it. They came from a good family, but the husband had lost his property aud then had in his grief and misery taken his own life. The mother made doll dresses and re ceived 4 pennies a dozen for them. She cut out, made and trimmed them with laca for this miserable sum. Her boy carved animals and thereby earned the same amount A few potatoes daily, occasionally a cup of weak coffee that was their food. KEPT A BRAVE HEAET. "The boy went to his work with skill and energy, but while his hands tirelessly created he recalled silently the stories of great men, who as boys had gone barefoot aud suffered hunger. His eyes would brighten with the hope of a happier future. When his mother sorrowed for him; ha cried: T". " 'Don't weep, dear mother, we have no time; if we do not work we shall have to go hungry. But some day life will be brighter for us. I am sure happier days are in store for us,' "But at last he grew disheartened, and even hope fled. The manufacturers re quired that the toys be delivered on a cer tain day, and that belore 6 o'clock. Woe to the poor soul that was late. It was a hard week for the mother and son when I was there. The boy cut his finger, and it was late on delivery day when he started through the hot sun to the village. He was almost fainting when he entered the village gates, aud trembled with terror as he heard the clock strike 6. Finally he stood before his employer's door. The people who had already delivered their goods were just com ing out with their empty baskets and called to him: 'Too latel You come too late.' " 'It's of no use said the overseer harsh ly. 'You would like me to stand here till midnight, I suppose. Take your stuff away with you, and if you are not here at the ap pointed hour next week there will be no work at all for yon. Jnst bear that la mind. Do you hear?' COULDN'T STAND THE BLOW. "The unhappy boy stood as though crushed to the earth. ' His face, which a moment before was glowing with over exertion, became pale as death; and when the door closed upon him, and he turned to walk away, he suddenly tottered and fell to the ground. At that moment an elegant equipage turned the corner of the street The manufacturer himself sat within, and his eye at once Tell upon the boy as he lay on the step, prone and unconscious. He drew his handsome gold wateh from his pocket, and said to himself as he glanced at the time: " 'It is, as I thought, after hours; seven minutes past 6; of course no work is ac cepted after 6 o'clock. Those are my orders. I will teach mv people to be punctual. It is their own fault if they are late. Let them see to it,' and he drove on without halting. "Fortunately anotner vehicle then passed. A large dog was harnessed to the shafts, and in the cart lay many empty baskets, while at the side walked a good-natured looking workman. No sooner did he catch sight of the fainting lad than he pushed his baskets together, lii ted the boy gentlyin his arm, laid him beside his bundle in the wagon, and with many sympathetic words, carried him back to his mother. When she saw him lving helpless and unconscious, she cried aloud. Just then a flash of lightning quivered across the heavens and a lond crash of thunder followed. The boy opened his eyes, saw his mother bendine over him, raised his arms and witha bright smile, said: 'I am free, I am free!' "All was soon over; and from the tower chimed the evening bells. They buried poor Conrad on Sunday, for no one had to work on that holy day." The doll ceased, speaking. I, however, said: "And the poor motherl Can I not help ber?" 'Help has been given her," was the doll's reply. "Death wa merciful to her, and in a few days took the needle from her thin, tired hands. The dress I wear was the last she made; the spot which you see on my neck was caused by one of the bitter tears which the shed for her boy." Florence B. Wade. Electricity for Iron Ore. A report comes from the West of the dis covery of a process by which iron ore can bt, so soltened by the concentrated rays of an arc light as to be worked with a compara tively small amonnt of labor. If this dis covery is confirmed, it may lead to a con siderable modification of tho present model of treating ore. No Belle or Newport Yet. Who is the belle of Newport? Is the ques tion that agitates a contingent of fair ones who keep an eye on that august resort, even if they cannot get into the s vim. As yet no Paris has awarded the apple, and even Mr. McAllister lies low. waiting for the season to age a little before he puts his seal ou any one or anything in particular.
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